Prepare your own delicious homemade cherry pie filling with Musselman’s Red Tart Pitted Cherries packed in water.
Preheat oven to 425°F. Place 1 crust in a 9-inch pie pan.
Drain cherries, reserving 1 cup liquid. Mix sugar and corn starch in a small heavy saucepan. Gradually stir in reserved cherry liquid until smooth.
Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat.
Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust.
Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 25 to 35 minutes until golden brown.